4Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.

Notes

Tips

Expert Tips

Katie Goodman from Albuquerque, NM created this recipe for a Celebrate the Season Holiday Cookie Contest.

Stock up on cranberries while they’re abundant in stores. Just toss them in the freezer and use as you need; they’ll be good for about a year. If you’re using frozen cranberries for this recipe, there is no need to thaw them first.

"These bars are practically perfect in every way. In fact, the only thing that would make them MORE perfect would be if they were actually considered health food. Let cranberries take the center stage and shine with this recipe. It’s perfect for the upcoming holiday baking season, or anytime you want your kitchen to smell amazing. They're best served chilled, though that’s not to say I haven’t swiped a piece or two straight out of the oven." Katie Goodman

A food processor works great for grinding the almonds. You will need about 2/3 cup slivered almonds to measure 1/2 cup ground almonds.